Lemon Raspberry Cake Recipe

Looking for the perfect balance of tangy lemon and sweet raspberries? This Lemon Raspberry Cake is a show-stopping dessert ideal for any occasion. With a soft, moist cake layered with fresh raspberries and a rich lemon cream cheese frosting, it’s a crowd-pleaser that delivers on flavor. Whether you’re hosting a birthday, celebrating a holiday, or simply indulging in a treat, this recipe guarantees a burst of sunshine in every bite. Make this cake for a refreshing dessert that’s easy to customize and absolutely irresistible!

Ingredients

For the Cake:

• 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tablespoon lemon zest
• 1/2 teaspoon pure lemon extract (optional)
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 2 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup full-fat sour cream
• 1/2 cup freshly squeezed lemon juice
• 2 1/2 cups fresh or frozen raspberries (if using frozen, do not thaw first)
• 2 tablespoons all-purpose flour

For the Lemon Cream Cheese Frosting:

• 8 ounces full-fat cream cheese, softened slightly
• 10 tablespoons unsalted butter, softened slightly
• 4 cups confectioners’ sugar (adjust as needed)
• 2 teaspoons fresh lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon pure lemon extract (optional)
• 1/4 teaspoon salt
• 2 tablespoons sour cream

For Garnish:

• 1/2 cup raspberry preserves
• 1 lemon, thinly sliced
• 1 cup fresh raspberries

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Instructions

Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and generously grease the sides and bottoms with nonstick spray. Set aside.
2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, brown sugar, lemon zest, lemon extract (if using), and vanilla extract. Beat on medium speed for about 5 minutes, scraping down the sides as needed, until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
4. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
5. On low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the milk, sour cream, and lemon juice. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.
6. In a small bowl, toss the raspberries with 2 tablespoons of all-purpose flour. Gently fold the floured raspberries into the batter with a rubber spatula until evenly distributed.
7. Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Allow the cakes to cool in the pans for 10 minutes, then run a knife around the edges to loosen them. Turn the cakes out onto a wire rack to cool completely.

Make the Frosting:

1. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy, about 3 minutes.
2. Reduce the speed to low and gradually add the confectioners’ sugar. Once incorporated, add the lemon zest, lemon juice, lemon extract (if using), and salt. Increase the speed to medium and beat until creamy, about 2 minutes.
3. Add the sour cream and beat for an additional 2-3 minutes until the frosting is fluffy. If too thin, add more confectioners’ sugar a tablespoon at a time. If too thick, add a bit more sour cream.

Assemble the Cake:

1. Place one cooled cake layer on a serving plate or cake stand. Spread a thin layer of frosting over the top, then evenly spread the raspberry preserves.
2. Place the second cake layer on top, pressing gently to secure. Spread a thin crumb coat of frosting over the entire cake and refrigerate for 20 minutes.
3. Apply the remaining frosting, smoothing the top and sides with an offset spatula. Refrigerate for another 20 minutes to set.

Decorate and Serve:

1. Garnish the cake with fresh raspberries and lemon slices as desired. Serve at room temperature.
2. Store leftovers in the refrigerator for up to 3 days. Bring to room temperature before serving.

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Why You’ll Love This Recipe

• Perfect Flavor Balance: The tangy lemon pairs beautifully with sweet raspberries for a refreshing and vibrant dessert.
• Elegant and Versatile: Ideal for celebrations, birthdays, or special occasions.
• Make-Ahead Friendly: Both the cake and frosting can be prepared in advance.

Tips

• Room Temperature Ingredients: Ensure butter, eggs, and other dairy products are at room temperature for a smooth batter and frosting.
• Avoid Overmixing: Overmixing the batter can lead to a dense cake, so mix until just combined.
• Flour the Raspberries: Tossing raspberries in flour prevents them from sinking to the bottom of the cake.

Variations and Substitutions

• Berry Options: Substitute raspberries with blueberries, blackberries, or strawberries.
• Gluten-Free: Use a gluten-free all-purpose flour blend instead of cake flour.
• Frosting: Swap the cream cheese frosting for whipped cream or a lemon glaze for a lighter option.

FAQs

Can I use frozen raspberries? Yes! Use them straight from the freezer without thawing to prevent excess liquid in the batter.

Can I make this cake ahead of time? Absolutely. Bake the cake layers a day in advance, wrap tightly, and store at room temperature or refrigerate.

How do I store leftovers? Store the frosted cake in an airtight container in the refrigerator for up to 3 days.

Serving and Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a cup of tea or coffee for an afternoon treat.
• For a festive touch, dust the top with powdered sugar before serving.

Enjoy this delightful Lemon Raspberry Cake that’s sur